YOU. GUYS. We are OBSESSED with these tacos!

So much so that we’ve made them about 4 times in the past two weeks… ummm yah.

I needed a fast dinner last week and tacos are my go-to for a “I don’t want to think about it” dinner. I didn’t have any ground beef in the freezer, but I did have chicken & a couple of cans of green chilies. So I threw the chicken in a pan… added my go-to taco spices (cumin, chili powder, oregano, garlic powder, salt, pepper & CAYENNE) along with a can of green chilies and let the mixture bubble away…. thinking it would be “fine”.

I normally buy Colby Jack cheese (the marbled orange & white one), but for some reason had a new block of Monterey Jack in the drawer (one that I never buy). So, I shredded that up through some in the bottom of the hot taco shell and topped it with the chicken & chili mixture causing this crazy good melty thing going on with the cheese, added my toppings and took a massive bite.

Holy. Moly.

This was SO much better than “fine”… it was L-O-V-E!

You cannot beat this simple recipe! It’s fast, healthy, and made with things that I typically keep on hand!

WINNING.

Not to mention, hubs is a MEGA fan of these. Any time I ask what he wants for dinner now – these are his request! What can I say? We love Mexican food in our household!

Make these & fall in love, too! 😉

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Easy Chicken & Green Chili Tacos

Yield: 3-4 servings

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Total Time: 25-30 minutes

Ingredients:

For the Chicken:
1 tablespoon extra light olive oil
1 pound boneless skinless chicken breasts, diced into 1/2" cubes
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon oregano
1/2-3/4 teaspoon salt
1/4 teaspoon black pepper
4.5 ounce can of chopped green chilies
1-2 dashes cayenne, optional

For Serving:
Taco Shells and/or tortillas
Shredded Monterey Jack cheese
Shredded lettuce
Sliced black olives
Diced tomatoes
Cilantro
Sour Cream
Lime Wedges

Directions:

For the Chicken:
Heat the oil in a large non-stick pan over medium-high heat. When the oil is hot, add the chicken and sear (breaking apart the pieces with a spatula as is cooks; chicken tends to stick together). Saute chicken for 6-10 minutes, or until chicken is completely cooked through. Sprinkle spices over the chicken & stir until well combined. Lastly, add the green chilies and cayenne if adding. Mixture will come to a bubble; reduce heat to low to keep warm while serving.

To Serve:
Warm taco shells (or tortillas) and add cheese first, then top with hot chicken and green chili mixture. Add desired garnishes and serve!